Roasted Imperial Pumpkin Ale

Recipe Description

This is a robust pumpkin ale. It's dark and smoky with a hint of pumpkin spices. The high alcohol content makes this a great beer for a chilly fall day. It's made with bits of real pumpkin so you know it's good.

Batch Size: 5 gal (18.9 L)

Boil Size: 6.5 gal (24.6 L)

Boil Time: 60 mins

Ingredients

Grains/Fermentables

4 lbs (1.81 kg) Light Dry Malt Extract (4 °L)

3.3 lbs (1.5 kg) Light Liquid Malt Extract (4 °L)

1 lbs (0.45 kg) Roasted Barley (300 °L)

1 lbs (0.45 kg) Special B (180 °L)

1 lbs (0.45 kg) Crystal 60 (60 °L)

After Boil

4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)

Hops

1 oz (28.35 g) Cascade Pellet 7% AA (Boil - 60 mins)

0.5 oz (14.17 g) Warrior Pellet 16% AA (Boil - 30 mins)

0.5 oz (14.17 g) East Kent Golding Pellet 5.5% AA (Boil - 15 mins)

Miscellaneous

15 oz (425.24 g) Pumpkin Puree (Boil - 60 mins)

1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)

2 tsp (9.86 mL) Pumpkin Spice (Boil - 5 mins)

1/2 tsp (2.46 mL) Yeast Nutrient Powder (Boil - 10 mins)

Yeast

American Ale Yeast II (Wyeast 1272) (Liquid)

Directions

Pour pumpkin puree (canned is fine) into the mash pot with 2.5 gallons of water. Bring mixture to 155 F and soak with speciality grains in a grain bag for 60 mins. Strain the mixture through a cheese cloth. Add the dry extract, liquid extract, top off to 6.5 gallons and bring to a boil. Add hops and misc ingredients at times indicated.

Cool and transfer to the primary fermentor. Shake and stir well and pitch your yeast.

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